Grandpa used to fry these up the morning after a big holiday dinner. Only 3 ingredients for the crispiest golden crust.

Sprinkle in the all-purpose flour and gently mix until you have a soft dough that holds its shape when pressed. If the mixture feels too sticky to handle, add an extra tablespoon or two of flour, just until it’s workable.

Lightly flour your hands and a plate or tray. Scoop out about 1/4 cup of the potato mixture at a time and gently pat it into thick round patties, about 2 1/2 to 3 inches wide and 1/2 inch thick. Place each patty on the floured plate and dust the tops very lightly with a bit more flour to help them crisp.

Set a large skillet over medium heat and pour in enough oil to thinly coat the bottom of the pan (about 2 to 3 tablespoons). Let the oil heat until it shimmers; you can test it by carefully placing the edge of one patty in the pan—if it sizzles right away, it’s ready.

Carefully lay the potato cakes into the hot skillet in a single layer without crowding the pan. Fry in batches if needed. Let them cook undisturbed for 3 to 5 minutes on the first side, or until the bottoms are deep golden brown and crisp.

Gently flip each potato cake with a spatula and cook the second side for another 3 to 4 minutes, or until golden brown, crisp on the outside, and heated through in the center.

Transfer the finished potato cakes to a plate lined with a paper towel to catch any extra oil. Repeat with the remaining patties, adding a little more oil to the pan if it looks dry and letting it heat before adding the next batch.

Serve the mashed potato cakes right away while the edges are still crackly and the centers are soft and fluffy.

If your mashed potatoes were very buttery or creamy to begin with, you may need a bit more flour to help the cakes hold together; add it a tablespoon at a time until the mixture shapes easily. For kids who like things extra mild, keep the seasonings in your original mashed potatoes simple, or serve with ketchup or ranch on the side for dipping.

For a slightly different texture, you can make the patties a bit thinner for extra crunch, or thicker for a softer, more pillowy center. If you’d like to bake instead of fry, brush both sides of the formed patties lightly with oil and bake on a parchment-lined sheet at 400°F (200°C) for about 15–20 minutes, flipping once, until golden, though they won’t be quite as crisp as pan-fried.

Food safety tips: Always start with mashed potatoes that have been properly cooled and refrigerated within 2 hours of cooking, and use them within 3–4 days. Make sure the eggs are fully mixed in and cook the patties until the centers are hot and steaming to ensure they’re safe to eat. Discard any leftovers that have sat out at room temperature for more than 2 hours, and reheat leftover potato cakes in a hot skillet or oven until thoroughly warmed through.